Method:For Seafood Platter:
Blanch the mollusks, rinse and reserve in a cool place. Clean
the fish and cut into portions. Cut the lobster into medallions.
Just before serving, sear them on the griddle and finish off in
the oven or in a salamander.

For Soup:
Chop the onions and soften them slowly. Add the paprika and Pernod
and reduce. Add the lobster head and reduce to half the volume,
and then strain.

For Saffron Agar:
Sauté the garlic and place it with the lightly toasted
saffron in the water, bring to a boil and crush. Allow to cool
and strain. Pour into a sauce bottle and keep cool. Add the agar-agar,
bring to a boil and allow to set. Mash in a Thermomix and strain.

For King Prawn Agar:
Sauté the prawn heads, add the water and cook for 20 minutes.
Crush and strain. Add the agar-agar, bring to a boil and allow
to set. Mash in the Thermomix, strain and transfer to a sauce
bottle.

For Picada:
Mash all the ingredients in a Thermomix along with the olive oil.

For Crisps:
Fry the sliced garlic in a little olive oil, adding it while the
oil is still cold. Fry the parsley leaves. Cut the bread into
small squares and fry. Slice the tomato finely, taking care to
keep whole pieces and dry in a food dehydrator.

To Assemble and Serve:
Sear all the mollusks on one side of the griddle and seal the
skin of the pieces of fish. Place them around the plate, and alternate
drops of the saffron emulsion and the king prawn emulsion. Finish
off by adding the picada and parsley crisps, garlic crisps, and
mini pieces of toast.